The Corkline

Copper River Salmon Potstickers

Published February 1st, 2021 by Copper River Salmon

Copper River Salmon Potstickers


  • 1 lb Copper River Salmon, skinned and deboned
  • 1 inch ginger, grated
  • 2 cloves garlic, diced
  • 4 green onions, chopped
  • 1 Tbs fish sauce
  • 1/2 Tbs rice wine vinegar
  • 1/4 Tbs crushed red chili flakes
  • 20 gyoza wrappers


  • Finely chop salmon and place in large mixing bowl 
  • Add in green onions, ginger, and garlic; mix well 
  • Season with dry spice ingredients and slowly stir in liquid ingredients 
  • Place mix in refrigerator 30 minutes to chill 
  • Cover baking sheet with wax paper 
  • Place a heaping tablespoon of salmon mix in center of gyoza wrapper
  • Using bowl of water to constantly wet fingertips, fold wrapper in half and slowly pinch edges together diagonally 
  • Place completed dumplings on wax paper such that they do not touch 
  • When baking sheet is full, place in freezer for at least one hour 
  • When ready to cook dumplings, remove from freezer 
  • Heat a small amount of olive oil over medium high heat in a skillet 
  • Place dumplings in skillet and allow bottoms to brown slightly 
  • Once bottoms have turned golden, pour 1/2 cup water into skillet and cover with lid 
  • Reduce heat  to medium and allow dumplings to steam until gyoza wrapper becomes slightly translucent (about 9 minutes) 
  • Remove from pan and serve with favorite dipping sauce 

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